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ISAPP discussion group leads to new review paper providing a global perspective on the science of fermented foods and beverages - International Scientific Association for Probiotics and Prebiotics (ISAPP)
By Kristina Campbell, MSc, Science & Medical Writer Despite the huge variety of fermented foods that have originated in countries all over the world, there are relatively few published studies describing the microbiological similarities and differences between these very diverse foods and beverages. But in recent years, thanks to the availability of high throughput sequencing …